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Spicy Chili Beans with Tomato and Garlic

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Side Dish, Soup
Cuisine American, Mexican
Servings 6 hearty bowls

Equipment

  • Dutch Oven or Large Pot Ideal for even heat distribution and one-pot cooking. A heavy-bottomed stainless steel or nonstick pot also works well.
  • Wooden spoon or silicone spatula For stirring and scraping up all the flavorful browned bits.
  • Ladle Handy for serving this hearty chili recipe into bowls.
  • Can opener You’ll need this for the canned beans and tomatoes.
  • Chef’s knife and cutting board To chop up your aromatics with ease.

Ingredients
  

Main Ingredients

  • 1 lb ground beef you can substitute with ground turkey for a lighter turkey chili recipe
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 2 cans 15 oz each chili beans (pinto or kidney beans work best)
  • 1 can 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef broth or water with bouillon cube
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper adjust to taste
  • Salt and pepper to taste

Optional Add-Ins

  • 1 can 4 oz diced green chilies
  • 1 tsp Mexican oregano for a more authentic Mexican chili recipe twist
  • 1 tbsp brown sugar for balance optional
  • 1 cup frozen corn or diced bell peppers

Instructions
 

Sauté the Aromatics

  1. Heat olive oil in your Dutch oven over medium heat. Add diced onion and cook for about 3 minutes, until softened and slightly golden. Stir in the minced garlic and cook for another 1 minute, just until fragrant.

Brown the Beef

  1. Add the ground beef to the pot, breaking it up with your spoon. Cook until fully browned, about 6–7 minutes. Drain excess fat if needed. For a leaner twist, use ground turkey—many who try it say it still delivers a hearty chili recipe experience.

Build the Flavor Base

  1. Stir in tomato paste and let it cook out for 1–2 minutes. Then sprinkle in cumin, chili powder, smoked paprika, cayenne, salt, and pepper. Toast the spices for 30 seconds to deepen their aroma.

Add the Main Ingredients

  1. Pour in the crushed tomatoes, chili beans (with their sauce), and beef broth. Stir everything together, making sure to scrape up the bottom of the pot. If you're after a Wendy’s chili recipe copycat style texture, this is where it starts to resemble that savory, familiar blend.

Simmer Low and Slow

  1. Bring the pot to a boil, then reduce the heat to low and simmer uncovered for about 20 minutes. This allows the flavors to meld and the chili to thicken. Stir occasionally to avoid sticking.

Taste and Adjust

  1. Give the chili a taste and adjust salt, pepper, or heat level as needed. A pinch of brown sugar can balance out acidity from the tomatoes if desired.

Serve and Enjoy

  1. Ladle the chili into bowls and serve hot. Top with shredded cheese, sour cream, fresh cilantro, jalapeño slices, or even crushed tortilla chips.